Cut the honeydew in half, scoop out the seeds, and remove the flesh from the rind; discard the rind. Cut the flesh into 3/4-inch cubes. Place in a large glass bowl. Add the blueberries and lemon zest.

In a small bowl, combine the vinegar and sugar. Whisk until the sugar is dissolved. Pour over the fruit and toss gently. Cover and refrigerate for 1 to 2 hours.

Toss gently to mix. Discard the lemon zest. To serve, remove the honeydew and blueberries with a slotted spoon.

The juice left from marinating the salad can be served with the salad or drained and refrigerated for a refreshing drink. Raspberry vinegar is available in some large supermarkets. Blueberry vinegar, sold in some specialty shops, is especially good in this salad.

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